Taco Salad in a Jar

Name: Taco Salad in a Jar
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 pound lean ground beef (90% lean); 2/3 cup water; 1 envelope reduced-sodium taco seasoning; 1 medium ripe avocado, peeled and cubed; 1 tablespoon finely chopped red onion; 1 garlic clove, minced; 1/2 teaspoon lemon juice; 3/4 cup reduced-fat sour cream; 3/4 cup salsa; 2 medium tomatoes, chopped; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1 small cucumber, peeled and chopped; 5 green onions, chopped; 1 cup shredded cheddar cheese; 4 cups shredded lettuce; Tortilla chips, optional

We loved this great taco salad recipe from Elissa Dougherty of Babylon, New York, so we created a make-and-take version for lunch on the go. —Taste of Home Test Kitchen

Ingredients

1 pound lean ground beef (90% lean)
2/3 cup water
1 envelope reduced-sodium taco seasoning
1 medium ripe avocado, peeled and cubed
1 tablespoon finely chopped red onion
1 garlic clove, minced
1/2 teaspoon lemon juice
3/4 cup reduced-fat sour cream
3/4 cup salsa
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small cucumber, peeled and chopped
5 green onions, chopped
1 cup shredded cheddar cheese
4 cups shredded lettuce
Tortilla chips, optional

Directions

In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool.
In a small bowl, mash avocado with onion, garlic and lemon juice. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: sour cream, salsa, beef, tomatoes, olives, cucumber, green onions, avocado mixture, cheese and lettuce. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine. If desired, serve with tortilla chips.

Tasty Layered Taco Salad